Potato Croquetas with Saffron Alioli

In the past two years, half of our food editors have traveled to Spain, where they tried a variety of croquetas (ham, fish, and vegetable) that left a very positive impression. Serve these potato croquetas with any combination of dried sausage, olives, nuts, and cheese.

Preparation

Peel potatoes and cut into 1-inch pieces. Cover with salted cold water
by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.

Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.

Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.

Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.

Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)

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Recent Review

These were good, not great. I did add some sweet paprika to give it a little more oomph. Either way, I consider the fact that four kids gobbled them up in the space of 5 minutes a good thing. Definitely use Panko breadcrumbs; nice crunch to the fluffiness of the potatoes.